December 30, 2022
Chole Bhature is a food dish popular in the Northern areas of the Indian subcontinent. It is a combination of chana masala and bhatura/puri, a fried bread made from maida. Although it is known as a typical Punjabi dish, there are varied claims around the origin of dish. INGREDIENTS for bhatura: 2 cup maida 2 tbsp rava / semolina (fine) 1 tsp sugar ¼ tsp baking soda 1 tsp sugar ½ tsp salt 2 tbsp oil ¼ cup curd water (for kneading) oil (for frying) for pressure cooking chole: 1 cup chana / chickpea (soaked overnight) 2 tea bags ¼ tsp baking soda 1 tsp salt 3 cup water for chhole preparation: 2 tbsp oil 1 bay leaf 1 black cardamom 2 pod cardamom 1 inch cinnamon 1 tsp cumin / jeera ½ tsp kasuri methi 1 onion (finely chopped) 1 tsp ginger garlic paste ¼ tsp turmeric 1 tsp chilli powder 1 tsp coriander powder ½ tsp cumin powder ½ tsp garam masala 1 tsp amchur ¼ tsp salt 1½ cup tomato puree 2 tbsp coriander (finely chopped) for tempering 1 tbsp ghee / clarified butter 2 chilli (slit) ¼ tsp turmeric ¼ tsp chilli powder ¼ tsp garam masala INSTRUCTIONS: how to make bhatura recipe: Firstly, in a large bowl take 2 cup maida, 2 tbsp rava, 1 tsp sugar, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt and 2 tbsp oil. mix well. Now add ¼ cup curd and making sure everything is well combined. further, add water as required and knead the dough. knead to the smooth and soft dough without putting much pressure. grease the dough with oil, cover and rest for 2 hours After 2 hours, knead the dough slightly. pinch a ball sized dough and make a ball without any cracks. roll slightly thick, applying oil to prevent it from sticking. drop the rolled dough into the hot oil. press until the bhature puffs up and splash oil to puff up fully. flip over and fry until it turns golden brown. Finally, drain off the bhatura and is ready to enjoy with chole masala. how to make chole recipe for batura: Firstly, in a pressure cooker, take soaked chana. i have soaked 1 cup of chana in enough water for 8 hours. add 2 tea bags, ¼ tsp baking soda, 1 tsp salt and 3 cup water. cover and pressure cook for 5 whistles. If you do not have tea bags, then you can prepare tea decoction and add it to the cooker. Once the pressure releases, open the cooker and discard the tea bags. keep aside. in a large kadai, heat 2 tbsp oil, 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin, ½ tsp kasuri methi. saute on low flame until the spices turn aromatic. Now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown. add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp amchur and ¼ tsp salt. saute on low flame until the spices turn aromatic. further add 1½ cup tomato puree and saute until the oil separates. To prepare tomato puree, blend 2½ ripened tomatoes in a blender without adding water. Now add boiled chole and mix well. adjust consistency by adding water if required. cover and simmer for 10 minutes, or until chole absorbs all the flavour. To prepare the tempering, heat 1 tbsp ghee in a pan. add 2 chilli, ¼ tsp turmeric, ¼ tsp chilli powder and ¼ tsp garam masala. saute on low flame without burning the spices. pour the tempering over the chole masala, add 2 tbsp coriander and mix well. Finally, chole bhature is ready to enjoy with some onions.